20061130
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turkey breast with gravy
original recipe courtesy food network kitchens, 2003
yield 8 to 10 servings
for the turkey
1 gallon water
1 cup kosher salt, plus more for seasoning
1/2 cup firmly packed light brown sugar
1 (6 to 7) pound turkey breast, on the bone
8 tablespoons unsalted butter, melted
freshly ground black pepper
for the gravy
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. cool to room temperature then submerge the turkey breast in the brine. refrigerate for 4 to 8 hours.
remove the turkey from the brine and discard the brine. pat the turkey breast dry and set aside.
preheat the oven to 325 degrees f. brush the turkey breast all over with the butter. season generously all over with salt and pepper. put the turkey breast side up in a roasting pan.
roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees f.
transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (the breast temperature will continue to rise to 180 degrees f as it rests.)
pour any pan drippings into a degreasing cup or small bowl. reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. add the reserved fat to the roasting pan and place on a burner over medium-high heat. add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. cook until shallot is tender, about 3 minutes.
meanwhile, make a paste with the butter and flour in a small bowl, set aside. add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. bring to a boil and whisk in the flour mixture. boil until sauce thickens to make a gravy, about 4 to 5 minutes. adjust seasoning, to taste. remove and discard the garlic and bay leaf. serve.
yield 8 to 10 servings
for the turkey
1 gallon water
1 cup kosher salt, plus more for seasoning
1/2 cup firmly packed light brown sugar
1 (6 to 7) pound turkey breast, on the bone
8 tablespoons unsalted butter, melted
freshly ground black pepper
for the gravy
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. cool to room temperature then submerge the turkey breast in the brine. refrigerate for 4 to 8 hours.
remove the turkey from the brine and discard the brine. pat the turkey breast dry and set aside.
preheat the oven to 325 degrees f. brush the turkey breast all over with the butter. season generously all over with salt and pepper. put the turkey breast side up in a roasting pan.
roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees f.
transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (the breast temperature will continue to rise to 180 degrees f as it rests.)
pour any pan drippings into a degreasing cup or small bowl. reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. add the reserved fat to the roasting pan and place on a burner over medium-high heat. add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. cook until shallot is tender, about 3 minutes.
meanwhile, make a paste with the butter and flour in a small bowl, set aside. add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. bring to a boil and whisk in the flour mixture. boil until sauce thickens to make a gravy, about 4 to 5 minutes. adjust seasoning, to taste. remove and discard the garlic and bay leaf. serve.
tarte tatin
original recipe courtesy cook's illustrated, 1996
if the caramel isn’t cooked to a rich amber color, the apples will look pale and dull rather than shiny and appealingly caramelized.
serves 8
pastry dough
1 1/3 cups unbleached all-purpose flour , plus extra for work surfaces
1/4 cup confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), chilled and cut into 1/4-inch pieces
1 large egg (cold), beaten
caramelized apples
8 tablespoons unsalted butter (1 stick)
3/4 cup granulated sugar , plus 1 tablespoon
3 pounds granny smith apples (about 6 large 8-ounce apples), peeled, quartered, and cored
cream topping
1 cup heavy cream , cold
1/2 cup sour cream , cold
for the pastry: mix flour, sugar, and salt in food processor fitted with steel blade. scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. turn mixture into medium bowl; add egg and stir with fork until little balls form. press balls together with back of fork, then gather dough into ball with hands. wrap in plastic, then flatten into 4-inch disk. refrigerate at least 30 minutes. (can be refrigerated overnight; let stand at room temperature to warm slightly before further use.)
unwrap dough and turn out onto well-floured work surface. sprinkle with additional flour. starting from disk center outward, roll dough into 12-inch circle, strewing flour underneath to prevent sticking. slide lightly floured, rimless cookie sheet or pizza peel under crust (see illustration 1), cover with plastic, and refrigerate while preparing apples. adjust oven rack to upper-middle position; heat oven to 375 degrees.
for the filling: melt butter in 9-inch skillet or tarte tatin pan; remove from heat and sprinkle evenly with sugar. following illustrations 2 through 3, arrange apples in skillet.
return skillet to high heat; cook until juices turn from butterscotch to rich amber color, 10 to 12 minutes. remove skillet from heat and, using fork or tip of paring knife, turn apples onto uncaramelized sides (illustration 4). return skillet to highest heat; boil to cook uncaramelized sides of apples, about 5 minutes longer.
remove skillet from heat. slide prepared dough over skillet (illustration 5), and, taking care not to burn fingers, tuck dough edges gently against skillet wall (illustration 6).
bake until crust is golden brown, 25 to 30 minutes. set skillet on wire rack; let cool about 20 minutes. loosen edges with knife, place serving plate over top of skillet (illustration 7), turn tart upside-down, then remove skillet (illustration 8). scrape out any apples that stick to skillet and put them back into place. (tart can be kept for several hours at room temperature, but unmold it onto dish that can withstand mild heat. before serving, warm tart for 10 minutes in 200-degree oven.)
for the topping: with electric mixer, beat cold heavy cream and sour cream at medium-high speed until mixture thickens and holds soft but definite peaks. (topping can be made a day ahead; cover and refrigerate.) accompany each wedge of tart with generous dollop of topping.
if the caramel isn’t cooked to a rich amber color, the apples will look pale and dull rather than shiny and appealingly caramelized.
serves 8
pastry dough
1 1/3 cups unbleached all-purpose flour , plus extra for work surfaces
1/4 cup confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), chilled and cut into 1/4-inch pieces
1 large egg (cold), beaten
caramelized apples
8 tablespoons unsalted butter (1 stick)
3/4 cup granulated sugar , plus 1 tablespoon
3 pounds granny smith apples (about 6 large 8-ounce apples), peeled, quartered, and cored
cream topping
1 cup heavy cream , cold
1/2 cup sour cream , cold
for the pastry: mix flour, sugar, and salt in food processor fitted with steel blade. scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. turn mixture into medium bowl; add egg and stir with fork until little balls form. press balls together with back of fork, then gather dough into ball with hands. wrap in plastic, then flatten into 4-inch disk. refrigerate at least 30 minutes. (can be refrigerated overnight; let stand at room temperature to warm slightly before further use.)
unwrap dough and turn out onto well-floured work surface. sprinkle with additional flour. starting from disk center outward, roll dough into 12-inch circle, strewing flour underneath to prevent sticking. slide lightly floured, rimless cookie sheet or pizza peel under crust (see illustration 1), cover with plastic, and refrigerate while preparing apples. adjust oven rack to upper-middle position; heat oven to 375 degrees.
for the filling: melt butter in 9-inch skillet or tarte tatin pan; remove from heat and sprinkle evenly with sugar. following illustrations 2 through 3, arrange apples in skillet.
return skillet to high heat; cook until juices turn from butterscotch to rich amber color, 10 to 12 minutes. remove skillet from heat and, using fork or tip of paring knife, turn apples onto uncaramelized sides (illustration 4). return skillet to highest heat; boil to cook uncaramelized sides of apples, about 5 minutes longer.
remove skillet from heat. slide prepared dough over skillet (illustration 5), and, taking care not to burn fingers, tuck dough edges gently against skillet wall (illustration 6).
bake until crust is golden brown, 25 to 30 minutes. set skillet on wire rack; let cool about 20 minutes. loosen edges with knife, place serving plate over top of skillet (illustration 7), turn tart upside-down, then remove skillet (illustration 8). scrape out any apples that stick to skillet and put them back into place. (tart can be kept for several hours at room temperature, but unmold it onto dish that can withstand mild heat. before serving, warm tart for 10 minutes in 200-degree oven.)
for the topping: with electric mixer, beat cold heavy cream and sour cream at medium-high speed until mixture thickens and holds soft but definite peaks. (topping can be made a day ahead; cover and refrigerate.) accompany each wedge of tart with generous dollop of topping.
ma's refrigerated mashed potatoes
original recipe courtesy yvonne marlene sorensen hoover
5 pounds potatoes (9 large)
2 (3oz) packages cream cheese
1 cup sour cream
2 teaspoons onion flakes, or to taste
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter or margarine
cook potatoes in salted water ; drain & mash.
add remaining ingredients and beat until light and fluffy. cool. cover & place in refrigerator.
this may be used anytime within two weeks.
to warm, place desired amount in a greased casserole dish and dot with butter. bake at 350 degrees until heated or fry in patties.
5 pounds potatoes (9 large)
2 (3oz) packages cream cheese
1 cup sour cream
2 teaspoons onion flakes, or to taste
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter or margarine
cook potatoes in salted water ; drain & mash.
add remaining ingredients and beat until light and fluffy. cool. cover & place in refrigerator.
this may be used anytime within two weeks.
to warm, place desired amount in a greased casserole dish and dot with butter. bake at 350 degrees until heated or fry in patties.
butternut squash gratin
original recipe courtesy food and wine, 2003
yield 6 servings
what's unusual about this terrific gratin is that the squash is cooked and mashed before it's baked with cream.
2 tablespoons unsalted butter
3 pounds butternut squash—peeled, seeded and cut into cubes
1 cup water
1 garlic clove, minced
1 cup crème fraîche
salt and freshly ground pepper
6 large egg yolks
1 cup shredded gruyère cheese
preheat the oven to 350°. butter a deep 2-quart baking dish. melt the butter in a large skillet. add the squash and stir to coat. add the water, cover and cook over moderate heat until the squash is tender, about 10 minutes. uncover and cook over high heat until the water has evaporated, about 3 minutes. transfer the squash to a large bowl, mash it and let cool to room temperature.
add the garlic and crème fraîche to the squash and season with salt and pepper, then whisk in the egg yolks. spread the squash in the prepared baking dish and scatter the cheese over the top.
cover the squash with foil and bake for about 40 minutes, or until almost set. increase the oven temperature to 425°. uncover the squash and bake in the upper third of the oven for about 12 minutes, or until the cheese is browned. remove the gratin from the oven and let stand for 10 minutes before serving.
yield 6 servings
what's unusual about this terrific gratin is that the squash is cooked and mashed before it's baked with cream.
2 tablespoons unsalted butter
3 pounds butternut squash—peeled, seeded and cut into cubes
1 cup water
1 garlic clove, minced
1 cup crème fraîche
salt and freshly ground pepper
6 large egg yolks
1 cup shredded gruyère cheese
preheat the oven to 350°. butter a deep 2-quart baking dish. melt the butter in a large skillet. add the squash and stir to coat. add the water, cover and cook over moderate heat until the squash is tender, about 10 minutes. uncover and cook over high heat until the water has evaporated, about 3 minutes. transfer the squash to a large bowl, mash it and let cool to room temperature.
add the garlic and crème fraîche to the squash and season with salt and pepper, then whisk in the egg yolks. spread the squash in the prepared baking dish and scatter the cheese over the top.
cover the squash with foil and bake for about 40 minutes, or until almost set. increase the oven temperature to 425°. uncover the squash and bake in the upper third of the oven for about 12 minutes, or until the cheese is browned. remove the gratin from the oven and let stand for 10 minutes before serving.
yam casserole
original recipe courtesy cook's illustrated, 2005
because natural sugar levels in yams vary greatly depending on variety, size, and season, it's important to taste the filling before adding sugar. if the filling is bland, add up to 4 tablespoons sugar; if the yams are naturally sweet, you may opt to omit the sugar altogether. when sweetening the filling, keep in mind that the streusel topping is quite sweet. for even cooking, buy yams that are uniform in size. avoid yams larger than 1 1/2 pounds; they require a longer roasting time and tend to cook unevenly. the yams can be baked up to 2 days ahead. scrape the flesh from the skins and refrigerate in an airtight container. to serve 4 to 6, halve all the ingredients and bake the casserole in an 8-inch-square baking dish for 35 to 40 minutes.
serves 4 to 6
3 1/2 pounds yams (3-4 medium)
streusel
2 1/2 tablespoons unsalted butter , cut into 3 pieces and softened, plus additional for greasing pan
1/4 cup all-purpose flour (1 3/4 ounces)
1/4 cup packed dark brown sugar (1 3/4 ounces)
1/8 teaspoon table salt
1/2 cup pecans (2 ounces)
filling
2 1/2 tablespoons unsalted butter , melted
1 teaspoons table salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 tablespoon vanilla extract
2 teaspoons lemon juice (from 1/2 lemon)
granulated sugar
2 large egg yolks
3/4 cups half-and-half
a streusel topping with pecans is a more interesting option than the classic mini-marshmallows.
for the yams : adjust oven rack to lower-middle position and heat oven to 400 degrees. poke yams several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. bake yams, turning them once, until they are very tender and can be squeezed easily with tongs, 1 to 1 1/2 hours (or 45 minutes for small yams). remove yams from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. reduce oven temperature to 375 degrees.
for the streusel: while yams are baking, butter 13 by 9-inch baking dish. pulse flour, brown sugar, and salt in food processor until blended, about four 1-second pulses. sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1-second pulses. sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1-second pulses. transfer streusel to medium bowl and return empty workbowl to processor.
once potatoes have cooled slightly, use spoon to scoop flesh into large bowl. transfer half of yam flesh to food processor. using rubber spatula, break remaining yam flesh in bowl into coarse 1-inch chunks.
for the filling: add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. taste for sweetness, then add up to 2 tablespoons granulated sugar, if necessary; add yolks. with processor running, pour half-and-half through feed tube and process until blended, about 20 seconds; transfer to bowl with potato pieces and stir gently until combined.
to assemble and bake casserole: pour filling into prepared baking dish and spread into even layer with spatula. sprinkle with streusel, breaking up any large pieces with fingers. bake until topping is well browned and filling is slightly puffy around edges, 40 to 45 minutes. cool at least 10 minutes before serving.
step by step: bye-bye moisture
instead of boiling sweet potatoes (as most recipes direct), roast them for a lighter, fluffier casserole.
as soon as sweet potatoes are finished cooking, cut them in half lengthwise so steam can escape.
step by step: are they done yet?
squeeze: although the outside might be tender, the center can still be firm. before removing sweet potatoes from the oven, squeeze them with a pair of tongs-they should give all the way to the center, without resistance.
peek: if you have doubts, cut sweet potatoes in half lengthwise. if you see whitish marbling (uncooked starches that are firm to the touch), press the halves back together, wrap the potatoes individually in foil, and continue roasting until the marbling disappears.
because natural sugar levels in yams vary greatly depending on variety, size, and season, it's important to taste the filling before adding sugar. if the filling is bland, add up to 4 tablespoons sugar; if the yams are naturally sweet, you may opt to omit the sugar altogether. when sweetening the filling, keep in mind that the streusel topping is quite sweet. for even cooking, buy yams that are uniform in size. avoid yams larger than 1 1/2 pounds; they require a longer roasting time and tend to cook unevenly. the yams can be baked up to 2 days ahead. scrape the flesh from the skins and refrigerate in an airtight container. to serve 4 to 6, halve all the ingredients and bake the casserole in an 8-inch-square baking dish for 35 to 40 minutes.
serves 4 to 6
3 1/2 pounds yams (3-4 medium)
streusel
2 1/2 tablespoons unsalted butter , cut into 3 pieces and softened, plus additional for greasing pan
1/4 cup all-purpose flour (1 3/4 ounces)
1/4 cup packed dark brown sugar (1 3/4 ounces)
1/8 teaspoon table salt
1/2 cup pecans (2 ounces)
filling
2 1/2 tablespoons unsalted butter , melted
1 teaspoons table salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 tablespoon vanilla extract
2 teaspoons lemon juice (from 1/2 lemon)
granulated sugar
2 large egg yolks
3/4 cups half-and-half
a streusel topping with pecans is a more interesting option than the classic mini-marshmallows.
for the yams : adjust oven rack to lower-middle position and heat oven to 400 degrees. poke yams several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. bake yams, turning them once, until they are very tender and can be squeezed easily with tongs, 1 to 1 1/2 hours (or 45 minutes for small yams). remove yams from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. reduce oven temperature to 375 degrees.
for the streusel: while yams are baking, butter 13 by 9-inch baking dish. pulse flour, brown sugar, and salt in food processor until blended, about four 1-second pulses. sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1-second pulses. sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1-second pulses. transfer streusel to medium bowl and return empty workbowl to processor.
once potatoes have cooled slightly, use spoon to scoop flesh into large bowl. transfer half of yam flesh to food processor. using rubber spatula, break remaining yam flesh in bowl into coarse 1-inch chunks.
for the filling: add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. taste for sweetness, then add up to 2 tablespoons granulated sugar, if necessary; add yolks. with processor running, pour half-and-half through feed tube and process until blended, about 20 seconds; transfer to bowl with potato pieces and stir gently until combined.
to assemble and bake casserole: pour filling into prepared baking dish and spread into even layer with spatula. sprinkle with streusel, breaking up any large pieces with fingers. bake until topping is well browned and filling is slightly puffy around edges, 40 to 45 minutes. cool at least 10 minutes before serving.
step by step: bye-bye moisture
instead of boiling sweet potatoes (as most recipes direct), roast them for a lighter, fluffier casserole.
as soon as sweet potatoes are finished cooking, cut them in half lengthwise so steam can escape.
step by step: are they done yet?
squeeze: although the outside might be tender, the center can still be firm. before removing sweet potatoes from the oven, squeeze them with a pair of tongs-they should give all the way to the center, without resistance.
peek: if you have doubts, cut sweet potatoes in half lengthwise. if you see whitish marbling (uncooked starches that are firm to the touch), press the halves back together, wrap the potatoes individually in foil, and continue roasting until the marbling disappears.
classic green bean casserole
original recipe courtesy campbell's kitchen database, 2005
serves: 6
this traditional classic features green beans and campbell's® cream of mushroom soup topped with savory, crunchy french fried onions.
1 can (10 3/4 oz.) campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french's® french fried onions
mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
bake at 350°f. for 25 min. or until hot.
stir . sprinkle with remaining onions. bake 5 min.
tip: use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
for a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
for a creative twist, stir in 1/2 cup shredded cheddar cheese with soup. omit soy sauce. sprinkle with 1/4 cup additional cheddar cheese when adding the remaining onions.
for a festive touch, stir in 1/4 cup chopped red pepper with soup.
for a heartier mushroom flavor, substitute campbell's® condensed golden mushroom soup for cream of mushroom soup. omit soy sauce. stir in 1/4 cup chopped red pepper with green beans.
serves: 6
this traditional classic features green beans and campbell's® cream of mushroom soup topped with savory, crunchy french fried onions.
1 can (10 3/4 oz.) campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french's® french fried onions
mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
bake at 350°f. for 25 min. or until hot.
stir . sprinkle with remaining onions. bake 5 min.
tip: use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
for a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
for a creative twist, stir in 1/2 cup shredded cheddar cheese with soup. omit soy sauce. sprinkle with 1/4 cup additional cheddar cheese when adding the remaining onions.
for a festive touch, stir in 1/4 cup chopped red pepper with soup.
for a heartier mushroom flavor, substitute campbell's® condensed golden mushroom soup for cream of mushroom soup. omit soy sauce. stir in 1/4 cup chopped red pepper with green beans.
20061121
20061120
20061118
20061117
20061116
20061115
don't drag me off this dancefloor (extended mix)
don't drag me off this dancefloor (extended mix)
the cyberjacks featuring steve perry
20061113
20061111
20061110
20061109
20061107
20061101
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